| Glossary |
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| " A B C D E F G H I J K L M N O P Q R S T U V W Y Z |
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| Saag |
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"Saag" is an Indian name for spinach. |
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| Saffron |
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Saffron is the world's most expensive spice. Saffron is the handpicked and dried stigmas of a variety of the crocus plant. |
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| Salami |
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Salami is a generic name given to a number of lightly seasoned cured sausages of different sizes to eat without any preparation other than slicing. Salami is usually composed of finely minced lean pork or a mixture of meat, pieces of fat and with various seasonings. |
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| Sauteeing |
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To "sauté" is to quickly cook food, like chopped onions and garlic, in a small amount of hot oil. As you sauté, you toss around the food briskly and frequently. Stir-frying is another version of sautéing. |
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| Searing |
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Searing food means browning meat quickly on very high or moderately high heat to seal in the juices. This ensures that the meat is tender and soft. Normally, the inside of the meat is still rare or half-cooked. As such, it needs to be cooked over a low heat for a longer period of time. |
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| Semolina flour |
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Semolina is made up of granules made mainly from coarsely ground durum wheat flour. |
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| Shad |
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Shad or terubuk has a special flavour and is ideal for grilling. |
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| Shortening |
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Shortening is any edible fat. The most common brand names are Spry and Crisco. |
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| Silver catfish |
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Patin, or silver catfish, is a freshwater fish. The most popular variety that is a favourite in Chinese restaurants is the patin buah. It is a pretty oily fish and has a fine texture. The patin has no scales on its body. In restaurants, patin can be steamed with soy sauce or prepared lemak or assam curry style. Because it loves to graze on muddy bottoms, the patin has that muddy flavour. |
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| Single cream |
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Single cream is a pouring cream that is not suitable for whipping. |
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| Softasilk flour |
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Softasilk flour is a refined and highly bleached all-purpose flour available at most supermarkets. It is usually packed in a labelled box so you shouldn’t have trouble finding it. |
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| Sour cream |
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Sour cream is cream with a lactic acid culture and is also called thick yoghurt. It cannot be whipped. |
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| Spanish mackerel |
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Spanish mackerel or kow yi (tenggiri) can be cooked in curries or fried whole. Otherwise, you can fillet the fish and use it for otak-otak. The meat can be used to make fish paste for fish balls or as a filling for various vegetables such as those for yong tau fu. |
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| Spatchcock |
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"Spatchcock" is a chicken that is no more than six weeks old. |
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| Spry |
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Spry is a solid vegetable fat. Also called shortening, it is sold in supermarkets and specialist cake shops. |
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| Star anise |
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Star anise is a sweet-smelling spice that’s shaped like a star. It is known as bunga lawang in Bahasa Malaysia and pat kok in Chinese. Star anise can be used when braising or stewing meat dishes and also to add flavour to curry dishes. Likewise, this sweet-smelling spice can add a lovely flavour to freshly brewed tea. |
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| Suet |
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Suet is the hard fat surrounding the kidney of oxen or sheep. It is usually cleaned and sold fresh for grating or it is already shredded and packed. Suet can be used for steamed puddings. |
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| Sugee |
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Sugee is the same as semolina. It is the hard part of the wheat which is sifted out. |
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| Sultanas |
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Sultanas are another type of dried grape that are larger and sweeter than raisins. |
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| Superfine flour |
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Superfine flour is a highly bleached, all-purpose flour used to make pau. It helps to turn out a whiter bun that is also softer and has a fine texture. |
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| Sweating |
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To "sweat" is to cook food gently in a little fat or oil over a low fire or heat. You cook the food covered until it softens and releases moisture. |
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